Modulation of sweetness perception in confectionary applications

Kistler, Tobias; Pridal, Angela; Bourcet, Charlotte; Denkel, Christoph (2021). Modulation of sweetness perception in confectionary applications Food Quality and Preference, 88, p. 104087. Elsevier 10.1016/j.foodqual.2020.104087

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The development of sugar-reduced food products is a strategy to reduce the high sugar intake, which is aleading cause of global health concerns. Replacement and/or reduction of sucrose often leads to reducedsweetness perception with the consequence of decreased consumeracceptance. The aim of this work isto implement sensory modulation principles in a model confectionery system with the goal of enhancingsweetness perception. By using 3D-printing, confectionary samples were meso-structured by inhomogenousdistribution of sucrose concentrations and assessed, with a trained panel regarding sweetness. All sampleswere made up of a high and low sucrose phase and compared to a homogeneous reference sample. Theoverall sugar content was kept constant at 22.8 % in all samples and sweetness perception was compared.A significant increase of sweetness perception by over 30 % could be noted for samples consisting of a sweetouter shell and an inner less sweet core with a high sucrose gradient between the two phases. Whilst texuraleffects on sweetness perception could not be fully excluded, results can be seen as a strong indication thatsweetness modulation by inhomogenious distribution has a potential to be applied directly in solid foodproducts.K

Item Type:

Journal Article (Original Article)

Division/Institute:

School of Agricultural, Forest and Food Sciences HAFL
School of Agricultural, Forest and Food Sciences HAFL > Consumer-focused Food Production
School of Agricultural, Forest and Food Sciences HAFL > Consumer-focused Food Production > Food Process Technology and Sustainable Innovation
School of Agricultural, Forest and Food Sciences HAFL > Consumer-focused Food Production > Innovation Management and Sensory Evaluation

Name:

Kistler, Tobias;
Pridal, Angela;
Bourcet, Charlotte and
Denkel, Christoph

Subjects:

T Technology > T Technology (General)

ISSN:

09503293

Publisher:

Elsevier

Language:

English

Submitter:

Simon Lutz

Date Deposited:

18 Nov 2020 11:45

Last Modified:

15 Dec 2020 12:12

Publisher DOI:

10.1016/j.foodqual.2020.104087

Uncontrolled Keywords:

Sweetness modulation, Pulsatile stimulation, Sugar reduction, Multiphase-food-printing

ARBOR DOI:

10.24451/arbor.13335

URI:

https://arbor.bfh.ch/id/eprint/13335

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